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Thursday, October 18, 2012

Gingersnaps

I might be a little biased but I am pretty sure that gingersnap cookies are the perfect fall cookie! It might be because when I was younger this is always the time of the year when we would make them or just the taste and smell of them is completely reminds me of fall! And this is of course while I look photos of them around fall things.

You'll need1 cup packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

2 1/4 cup flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

Mix brown sugar, shortening, molasses and egg. Then mix in dry ingredients. Cover and refrigerate for at least 1 hour.

Heat oven for 375 degrees F. Shape dough into teaspoon size balls. Toss into bowl of granulated sugar until the ball is all covered with sugar. Place about 3 inches apart on cookie sheet. Bake until set 10-12 min. Immediately remove from cookie sheet.
They are so yummy! And are soft days after you bake them which in my opinion makes for a wonderful cookie! Enjoy.love, Carlee

Hi, my name is Carlee. I am a marker of hand-drawn stationery and gifts. Wife. Dog Mom. 25. Born & raised USA. Living in Naples, Italy. Photographer. Traveler. Illustrator. Blogger. Traveling and exploring Europe while living in Italy!